Since crossing the Pacific Ocean and making a mark in Jakarta, Tokyo and Singapore, celebrated Australian chef and restauranteur Luke Mangan will be running a pop-up joint in Hong Kong for the first time. In collaboration with the Australian Consulate in Hong Kong, Chamber of Commerce, Australian Trade and Australian Tourism, ‘Brasserie on The Eighth’ will be took over by Chef Luke’s and his star team to the highly anticipated ‘Salt on the Eighth’ at Conrad Hong Kong on 13 October for an 11-day showcase, bringing the freshest ingredients and inventive cooking techniques from his home country to the forefront of the local dining scene.

Chef Luke’s shining career began in his hometown Melbourne, at the kitchens of Hermann Schneider’s Two Faces Restaurant. His talents were quickly recognised, as he gained international exposure in London at the three Michelin-starred The Waterside Inn. At only 29 years of age, he founded his first gastronomic venture Salt, which would go on to become a respectable restaurant empire across the Asia-Pacific, serving tapas, wine and much-loved grilled dishes in various outlets. Chef Luke is more than a high-profile chef in Australia; his name is a brand in itself in the Australia’s food business, seen on a range of gourmet products and various television shows.

Expect nothing less from Salt on the Eighth than the spectacular experience at any standard Salt restaurant. Everything from the quality of ingredients to the menu cover in this temporary destination is synchronised with other branches. Not to be missed are chef Luke’s signature seafood creations – ultra-fresh Australian kingfish is served in sashimi style with zesty ginger, wild rocket and eschallot. A hint of Persian feta brings a perfect balance to the ensemble. Another widespread favourite crab omelette exemplifies Japanese influences through the use of enoki mushroom and miso mustard broth.

Chef Luke’s exquisite dishes are served in six- and eighth-course dinner menus priced at HK$988* and HK$1,188* respectively. Selected items are also available a-la-carte or in the weekend brunch and semi-buffet lunch services. Those inspired by Chef Luke’s culinary mastery can pick up his cookbook or the olive oil and spices he produces to cook up similar flavours at home. Fine wines, cheese and cold cuts from Australia with the highlighted signature cocktails by Chef Luke’s Mojo mixologist team can also be found at the Wine and Cheese Library during the promotion period to make for a rounded tasting journey.